Search This Blog

BANGARPET PANI PURI

Hello all, hope u had a great weekend we to did... infact its the 2nd day of the week for us and we r waiting for the weekend eagerly as its celebration time for us J.

Some food pictures attract one so much that you feel like
eating it right away. Same did this picture do to me! I wanted to gulp it right
away but there was no way that I could get it anywhere here or make it the
moment I saw. So I had to wait for a day and made it the very next day. I kept
all the things ready in the morning so that I don’t miss a single thing. But I
had a few doubt’s which Prathibha cleared the very moment I asked her.
Thank U Prathy for the recipe as well as guiding me when I was in a doubt.
It was so yum that I we(even my lil one) could not resist eating it. I
made puri’s also at home as we could have as much as we want and my little one
also was eating them, I wanted to make it at home healthy and fresh.
We finish off the whole batch of puri’s and pani too ;) I know you may think
crazy people but mind me it’s such a tempting thing that we cannot resist, and
is contagious too as when one eats or sees it they get tempted.

Without much ado let me pen down the recipe for
all of you who want to try this!

Grind cinnamon,blacksalt,peppercorns,saunf,lemon salt and regular salt to a
coarse powder.

Add green chillies, chopped ginger and garlic pods and turn
in whipper mode to a slight coarse masala,it should not become paste. So take
care not to run for long time.

Drop the mixture in a potli (muslin cloth) and make it into
a potli and drop it in 1 litre water and keep it aside for 4-5 hrs until the
water is infused with the spices from the potli. Now take out the potli and add
sugar to it and mix well.

In a small bowl take coriander and add 1/4th cup
water and slightly press coriander with hands until you get the flavor of
coriander infused into the water. Strain the water and discard all the
coriander and add this coriander flavored water to the pani.

Now check the taste of pani and add extra water (you might
need to add 1/4th ltr water approx)to it to suit your taste buds.
Adjust the salt, sugar and lemon salt as per your taste. Balance the spices
(green chilli,sugar,salt)according to your taste.

For Peas potato mixture

Soak peas overnight and wash those couple of times and arrange it in a bowl in the cooker. Cover it with lid.

Pressure cook the 1 cup green peas with 2 cups water for around 6 whistles(the peas take long time to cook generally so 6 must be enough if not done then keep it for a while more). Once cooker cools down. Remove excess water (keep a little water to mix) and keep the peas aside.

Pressure cook the potatoes for 3 whistles (depending on how long the potatoes take to cook).

Remove the skin of potatoes and mash it roughly, do not make it like a paste.

Add the potatoes to the peas mixture and again heat this mixture on stove. Add salt to it and mix well and cook it only for a single boil. Switch off the flame. Keep the potato-peas mixture slightly thinner as it gets thickened over time.

For Carrot mixture:

Mix grated carrots with finely chopped onions and coriander in a bowl until it is mixed properly. Keep it aside for later use.

How to assemble
and gulp the Bangarpet Pani Puri:

Take each puri and poke it gently to make a small whole on
one side and stuff with a little peas-potato mixture and little carrot-onion
mixture and dip it in the spicy pani and just gulp as many as you want.

Note :

You can keep the Pani in the refrigerator if you need or
serve it at room temperature.

It is important to keep the peas potato mixture warm to
get the perfect Bangarpet pani puri taste.

I loved the cool pani( I had kept it in fridge) and warm
mixture combi.

In the actual recipe she has added about 20 garlic pods(as
she used Indian Garlic) but I have used 10 as I used the big sized garlic pods
available here.

I have even reduced the spice (green chillies) as we
can’t stand too much spice and even the garlic will have the spiciness of its
own. So add green chillies according to
your spice level.

If u don’t get citric acid crystals or lemon salt then u add the
same amount of lemon juice(I don’t know if it tastes same but can come near to
this)

You will know how to balance the taste once u start
making it.

If the water tastes spicy you can add a little extra
water to balance the taste.

@Sandhya first f all sorry for very late replythis one is different from the rest of the Paan puri we get We are just infusing the flavours and not addeing the ground masala directly. that gives us pale colour paani.

Popular posts from this blog

This is a old post I have made no changes in this and have posted this as it is.I am getting my recipes back here some food pics just as it is some with a new look.Thank You for the support you have shown to Aps Kitchen.

I hope you can spare with me and try to read the significance of both the festivals. I have collected it from Many sources like my Mom, Granny and last but not the least Google Aunty.Now for the significane:Tulsi:Tulsi came out of the ocean during Amrita manthan as a younger sister of Lakshmi. She too was devoted to Lord Vishnu and wanted to marry him. But Lakshmi who was already married to him did not like the idea and cursed her to become a plant. Thus the tulsi plant was born. But the all merciful Lord Vishnu took pity and fulfilling her wish declared that when he will be in the form of a saligram she will remain close to him in the form of a tulsi leaf. Therefore even today a saligram will have a tulsi leaf along with it. In front of every GSB home there will be a …

Its just a 4 days for Deepavali… and m sure all are busy preparing sweets and savories for this Deepavali…. I m posting the wishes and a sweet today itself as I may not be able to blog for some time. Deepavali is the festival of Lights. The word 'Deepavali' is made up of two simple words. 'Deepa' means light and 'Avali' means a row. Hence 'Deepavali' means a row of lights. The festival is associated with many legends and beliefs. One of them is to commemorate the killing of Narakasura, a notorious demon, by Lord Krishna. Narakasura, because of his previous store of virtue, had been granted a boon at the moment of his death. He asked that his death might ever be, commemorated as a day of feasting. Hence Deepavali is known as 'Naraka Chaturdashi. So this Deepavali, as you shop for Diyas, ponder upon its flame's spiritual nature. It will not only beautify and brighten your home, but will remind you of the transformations that it is meant to bring wi…